SALMON WITH CREAMY CAPER-AND-LEMON SAUCE

1 Pound center-cut salmon fillet, skinned and cut into 4 portions
1 Cup dry white wine, divided
2 Teaspoons olive oil (extra virgin)
2 Tablespoons lemon juice
1 Large shallot, minced
4 Teaspoons capers, rinsed
¼ Cup reduced-fat sour cream
¼ Teaspoon salt
1 Tablespoon chopped fresh dill (or 1 teaspoon dried dill)

Place salmon in a large skillet. Add ½ cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat. Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining ½ cup wine, boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with sauce and garnish with dill.

Serving size: ¼ of salmon
Calories: 304
Fat: 16 g
Cholesterol: 73 mg
Carbohydrate: 4 g
Protein: 23 g
Sodium: 307 mg

TIP: Serve with vegetables like snow peas or roasted asparagus and brown rice or a salad.

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